Pork Loin BonelessRoast w/ Green Beans andMashed PotatoesSort of a long day, I had some routine blood work done a couple of days ago while at a checkup with my Meds I'm taking
Avocado, Green Beans and Almond Salad with Leftover RoastChicken. I am one of those (if there are more people like me that is) who actually goes out-of-the-way to make a roastchicken, not to eat after it has been freshly cooked with painfully moist meat, skin crackling heavy the crunch of sea salt and running natural oils at the bottom of the pan where each careful bite is dipped, tossed, rolled and bathed to be consumed
Season rice with salt and top with scallions (optional), roasted sweet potatoes, and crispy kale. Instead of going sweet on you, I decided to go savory this time with my green tea brown rice, topped with sweet-yet-salty-roasted sweet potatoes and healthy, crispy kale
BONELESS SKINLESS CHICKEN BREAST WITH RIB MEAT, WATER. For Breakfast on this chilly Fall Sunday Morning I prepared a Poached Egg that I served on a toasted Healthy Life Whole Grain English Muffin
Wash mushrooms and let drain (or spin dry in salad spinner, which is what I did. While mushrooms are drying, trim ends of beans and cut beans in half so you have bite-sized pieces
Serve chicken with green beans and potatoes alongside. Season the chicken with pepper. Combine the cheese with arugula and baby spinach and stuff the breasts
This is pretty spicy & quite delicious and, due to the tamarind, has a very different flavor from most of the other Asian vegan chicken dishes I have posted
So far I have made her Mustard Marinade with Pork andCasserole-RoastedChicken with Tarragon. The main course was her Chicken Breasts with Mushrooms and Cream (Supremes de Volaille aux Champignons), which was posted on the blog Sugar & Spice by Celeste
Comments
Log in or Register to write a comment.